Pistachio wasabi ice cream
Pistachio, Vanilla and Wasabi Ice Cream
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins

The perfect summer ice cream with fresh strawberries - pistachio and wasabi ice cream with coconut and vanilla (this recipe requires an ice cream maker)

Servings: 10
Author: Jill Colonna
  • 200 ml / 7 fl oz coconut milk small carton
  • 300 ml / 11 fl oz whole milk
  • 50 g / 1.75 oz ground pistachios
  • 1 vanilla pod
  • 1 tsp pistachio extract
  • pinch green and brown food colouring 3 parts green, 1 brown
  • 5 egg yolks
  • 100 g / 3.5 oz caster sugar
  • 4 tsp powdered milk
  • 15 g / 0.5 oz wasabi paste
  1. Heat the milk, coconut milk and pistachios in a heavy-based pan with the vanilla pod which is cut in two lengthways. Bring to the boil, and turn off the heat for the vanilla to infuse in the creamy milk for 5-10 minutes.
  2. Cream together the egg yolks and sugar in a large bowl until light and fluffy. Add the powdered milk, wasabi paste and pistachio extract and mix well.
  3. Scrape out the seeds from the vanilla pod and add to the yolk cream. Discard the pod from the warmed coconut-milk and add the food colouring.
  4. Pour the creamy milk onto the egg mixture whisking continuously. Return the mixture to the pan on a medium heat, whisking constantly until the custard thickens and coats the back of a spoon. Set the mixture aside to cool.
  5. Once cool, place in the fridge for 1-2 hours before pouring into an ice cream maker to churn according to your ice cream maker.
Recipe Notes

Serve on fresh strawberries with pistachio macarons on the side.

Jill Colonna